Ingredients
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70 -80 g bacon, crisply cooked and crumbled
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2 garlic cloves, finely chopped
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1/2 onion, finely chopped
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extra virgin olive oil
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400 g diced tomatoes
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salt
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black pepper, red crushed pepper or if you like it spicy crushed red pepper flakes
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200 g of dry bucatini pasta
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pecorino romano cheese or if available aged pecorino romano cheese
Instructions
- In a skillet sauté onion and garlic in a sufficient amount of olive oil.
- When they are well cooked, add the crumbled bacon and tomatoes, season with salt and pepper (or red pepper).
- *if you are using the tinned tomatoes, mush them up in small pieces.
- Bring to boil and cook for several minutes until the flavours are well blended and some of the extra liquid is evaporated.
- Meanwhile cook the pasta al dente, and drain.
- Toss the tomato mixture together with the pasta, serve with plenty of freshly grated cheese.